Pumpkin muffin. Chocolate muffin. How about the best of both worlds? These pumpkin chocolate marble muffins are bursting with chocolatey goodness and pumpkin spice flavors.
And if you need more pumpkin and chocolate options, check out these pumpkin chocolate chip muffins and pumpkin cake cookies.
No one can deny how irresistible chocolate is. Or pumpkin.
But chocolate and pumpkin together are on a whole new level! You will love these pumpkin chocolate marble muffins. Flecked with big milk chocolate chips for extra chocolate indulgence.
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What I love about this recipe
- Pumpkin Flavors - I love a good pumpkin spice flavor in the fall. Half this muffin is pumpkin and you can definitely taste it!
- Chocolate Flavors - The milk chocolate chips are ghiradelli brand, so they are super rich! I highly suggest buying those.
- Sugar on Top - The top of the muffins are sprinkled with sparkling sugar, which gives the muffins a nice crunch.
Ingredients
This is just a quick overview of the ingredients. For the full list and amounts, see the recipe cards.
- cane sugar
- brown sugar
- egg
- vanilla extract
- buttermilk
- neutral flavored oil
- pumpkin puree
- dutch process cocoa powder
- all purpose flour
- salt
- baking soda
- baking powder
- pumpkin pie spice
- cinnamon
- optional: sparkling sugar
How To Make Pumpkin Chocolate Marble Muffins
Prepare the batter.
Since this is a marble style muffin, you have to prepare two different muffin batters. A chocolate muffin batter and a pumpkin muffin batter.
You don't need any special tools for this, just two mixing bowls and a whisk. In one bowl add all of the chocolate batter wet ingredients, stir together. To this add the dry ingredients, stir. Mix in the chocolate chips.
In another bowl add all of the pumpkin batter wet ingredients, stir together. To this add the dry ingredients, stir.
Line a muffin baking pan with paper liners.
Use a spoon and drop about a tablespoon, or just shy of, or each batter intermittently.
Do this until all the pumpkin and chocolate batter are gone.
Use a toothpick to spiral the two batters together. Don't overdo it, you wan't to see defined layers in the marbling and too much swirling doesn't look as good.
Grab the sparkling sugar and sprinkle it over top. This can be a light sprinkle or heavier if you really want it to be noticeable after the muffins bake. In the photos, I definitely did a generous amount.
Bake the muffins in the oven at 425 degrees for 5 minutes, then reduce the temperature to 375 and bake an additional 15 minutes or once a toothpick comes out clean.
More Recipes
- Pumpkin Streusel Muffins
- Pumpkin Cinnamon Rolls
- 20 Minute Creamy Pumpkin Sauce Ravioli
- Pumpkin Snickerdoodles
- Stuffed Shells with Pumpkin Cream Sauce
Pumpkin Chocolate Marble Muffins
Pumpkin muffin. Chocolate muffin. How about the best of both worlds? These pumpkin chocolate marble muffins are bursting with chocolatey goodness and pumpkin spice flavors.
Ingredients
Chocolate Batter
- ¾ c cane sugar
- 1 egg
- ½ tsp vanilla extract
- ½ c buttermilk
- 1 oz canola oil
- ¾ c all purpose flour
- ¼ c + 2 tbsp dutch cocoa powder
- ¼ tsp salt
- ¼ tsp baking soda
- ½ tsp baking powder
- ⅓ c Ghirardelli milk chocolate chips
Pumpkin Batter
- 3 tbsp canola oil (42 grams)
- ¼ c + 2 tbsp brown sugar
- 2 tbsp cane sugar
- ½ tsp vanilla extract
- 1 eggs
- ¼ c buttermilk
- ¼ c + 2 tbsp pumpkin puree (93 grams)
- 1 c + 2 tbsp all purpose flour
- ½ tsp kosher salt
- ¼ tsp baking soda
- ½ tsp baking powder
- ½ tsp pumpkin pie spice
- ¼ tsp cinnamon
Optional:
- Sparkling sugar for topping (see notes)
Instructions
- Preheat oven to 425. You will need two mixing bowls.
- In the first bowl combine the chocolate batter ingredients. Mix together the oil, buttermilk, vanilla, egg and cane sugar until smooth, about one minute. To this add the flour, cocoa powder, salt, baking powder and chocolate chips. Mix until just combined and there are no pockets of unmixed flour.
- In the second bowl mix together the oil, buttermilk, vanilla extract, pumpkin puree, egg, brown sugar and cane sugar until smooth, one minute again. To this add the flour, salt, baking soda, baking powder, pumpkin pie spice and cinnamon. Mix until just combined and there are no pockets of unmixed flour.
- Line a muffin tine with paper liners. Using a tablespoon or a small cookie scoop alternate adding pumpkin and chocolate batter, little by little (see photos in post for reference) until all the batter is gone. Use a toothpick to swirl. Top with sparking sugar (optional).
- Bake the muffins in the oven for 5 minutes at 425 degrees, then reduce the temperature to 375 and bake an additional 15 minutes or until a toothpick comes out clean.
Remove the muffins from the oven and cool.
Notes
The sparkling sugar is optional but gives the muffins a pretty appearance and a crunchy muffin top texture.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 199Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 33mgSodium: 240mgCarbohydrates: 28gFiber: 1gSugar: 20gProtein: 3g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.
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